Cooking a curry - how difficult is it?

I'll have you know that there is a curry (made in the punjab) which is actually called curry. So i dont believe its made up. Also, im not being elitist and im not a Nazi. I was merely pointing out that you cant make a proper curry in a matter of a few minutes whilst being half drunk.
 
Here's a nice simple chicken recipe I posted a while back:

One good sized chicken - chopped up.
2 medium onions sliced
4/5 Cloves Garlic Crushed
1 inch Ginger Crushed
2.5 tsp Salt
2 heaped tsp Chilli Powder
1.5 tsp Jeera (Cumin powder)
1.5 tsp Coriander
0.5 tsp Haldi (Turmeric)
450g~ Yongurt (I use Greek)

Mix the above in a bowl and chop up chicken. Mix in the chicken and marinade for one hour min.

Then cook on medium heat until the mixture starts to get dry and then about 2-3tbsp of oil (I use 2 tbsp ghee) and start to fry the chicken in medium high heat - add 3-4 chopped chillies after 5 mins.

After frying for 10-15 mins, add two cups of water and cook on medium heat for a further 10-15 mins (sauce should be thick - but not too thick - you can always add more water). Add good amount of chopped coriander and take off the heat.

Eat with rice or naan!
 
icey_haj said:
I'll have you know that there is a curry (made in the punjab) which is actually called curry. So i dont believe its made up. Also, im not being elitist and im not a Nazi. I was merely pointing out that you cant make a proper curry in a matter of a few minutes whilst being half drunk.
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Most people would agree that the word curry is probably derived from the name of the cast iron cooking dish "korai" or "Karahi".
 
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Sudden said:
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Hope they help :)

Oh, and if you've been to any rather nice place in London, would love some recommendations :) always willing to try something new ^_^
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Wow, thanks for the comprehensive post :eek: :)

Don't live near London but my girlfriend is coming over and likely going to uni there, so would definitely have to try some of those places out :)
 
Psycho Sonny said:
if you wanna know what a proper curry is
make sure it is punjabi style - you dont wanna be trying any of that southern indian curries or any of the other regions
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Frankly, this makes you sound like a bit of a tool.

Edit:
Perhaps you would like to tell people why they shouldn't try food from other parts of India? What's wrong with it?
I'd be interested to know. I enjoy a lot of South Indian and Sri Lankan food.
 
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Carzy said:
After reading your other posts, you obviously have the background so fair does, but don't assume we are all chicken tikka masala buffet eating peasants cheers. And I never eat takeaway curries. And I've been cooked curries before some of my Indian mates mums, and I've eaten in a lot of good curry restaurants in London, as well as hanging out in Southall for a few curries. So I have had a proper curry before!
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Agreed, no doubt he is knowledgeable on the subject, but is phrasing it in a very arrogant way, talking down to people as if they are thick.
 
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tripitaka said:
Depends where you go though doesn't it. I wouldn't say they're all like that.

There are some excellent ones around where I live in Tooting.
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not really because they are mass produced

anything mass produced when it comes to indian food doesnt even taste half as good as the proper stuff, mass produced samosas, curries, etc

i know a lot of indian restaurant owners and takeaways, which altogether own over 100 sites

they all use the same base for every single curry because its being mass produced, the same base goes into a korma and a vindaloo, basically everyone gets the exact same curry with a few added ingredients to make it different, this isnt the way its supposed to be done, all these people saying the love british curries fair enough, but if they tries a proper curry, the taste difference is so much, its like comparing red wine to white wine

as for the origins of the word curry

there is a curry which originated from punjab and its called kur-ee , this is a beautiful dish, which usually has potatoes and vegetable pakora inside it

this was probably the first dish someone made and the name just caught on for every other curry

the best thing to do would be have your normal curry in a restaurant and order the staff curry as a side dish and do this every time you go into the restaurant, therefore the staff curry may be one you dont like and therefore its only a small portion, i myself dont like some proper curries, kerelay is one of them and pindia, i know pindia is made from lady fingers but i dont know what the english word for kerelay is

do this everytime you go to that restaurant and you will surely get a different staff curry each time, that way when you find out which ones you like, you could phone in advance and find out what it is and whether you should go in that night or the evening afterwards

also as for attempting to cook one of these yourselves at home, you guys also may not have the correct cooking equipment, the cookers in my kitchen are speccially designed for their needs and to try and cook kur-ee at home would be extremely hard for most of us

you would need a deep fat fryer for a start, which most homes dont have, althought i suppose you could make it without the pakora but it wouldnt taste the same
 
Sarashwathy Bavans I really like.
Vegetarian.

South Indian though, so Psycho Sonny wouldn't approve :)

Radha Krishna Bavan is good too, avoid all the usual dishes and go for the regional stuff.
Decor in that place is so tacky it's awesome.
 
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